Heat a small amount of oil in a 1 quart skillet, or a pot is fine if you don’t have one. Add onion and cook for 2-3 minutes on medium high; add garlic and jalapeno, cook a few more minutes; add garbanzo, potato, tomato, stock, herbs and spices, reduce heat to medium low and cover. Cook until potatoes are soft and most of the liquid has cooked off.
Remove from heat and smash some of the solids to thicken the sauce. Stir in reserved cilantro before serving. Serve with brown rice and nann or cornbread.
*all the spice measurements are approximate, I just go by taste and adjust along the way*